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Introduction to Bacteria The Good, the Bad and the Ugly… Definition • Unicellular (single-celled) organisms • Prokaryotic (no nucleus) E. Coli O157:H7 can make you very sick. • Microscopic (very small) • Can be found on most materials and surfaces – Billions on and in your body right now Streptococcus can cause strep throat. This bacteria helps you digest food. Structure & Characteristics • Three basic shapes: Bacilli – Bacilli (rod-shaped) – Cocci (round shaped) – Spiral shaped Cocci • Some exist as single cells, others as cluster together USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 Cluster of cocci Spiral Bacteria need to eat! • Some make their own food from sunlight—like plants Photosynthetic bacteria • Some are scavengers – Share the environment around them • Example: The bacteria in your stomach are now eating what you ate for breakfast • Some are warriors (pathogens) Harmless bacteria on the stomach lining – They attack other living things • Example: The bacteria on your face can attack skin causing infection and acne USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 E. Coli O157:H7 is a pathogen Are all bacteria pathogens? • No, most are harmless • Some are even helpful – Examples of helpful bacteria: • Lactobacillus: makes cheese, yogurt, & buttermilk and produces vitamins in your intestine • Leuconostoc: makes pickles & sauerkraut • Pediococcus: makes pepperoni, salami, & summer sausage USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 How Bacteria Multiply – They make an exact copy of themselves in a process called binary fission (super simple version of mitosis) USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 Infectious Diseases • DANGERS: Bacteria can produce poisons (toxins) that result in fever, headache, vomiting, and diarrhea which destroy body tissues. USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 Infectious Diseases • TRANSMISSION: human contact, touching infected surfaces, inhale from sneeze/cough, improperly cooked or stored food How to Avoid Pathogens • Wash your hands often so you won’t transfer bacteria to your mouth or food – Warm water with soap for 20 seconds, rub hard between fingers and nails USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 How to Avoid Pathogens • Cook food thoroughly to kill any pathogens that may be in your food • Store food properly to limit pathogen growth – Cold temperatures (40F) USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 Infectious Disease EXAMPLES: • E. coli (Found in ground beef, contaminated fruits and vegetables) • Salmonella (Found in raw meats, poultry, eggs, sprouts, fruit and vegetables) • Listeria (Found in deli foods, lunch meats, smoked fish and vegetables) • • • • Strep Throat Tuberculosis Pneumonia Ear infections USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 Infectious Diseases • TREATMENT: Use antibiotics to kill bacteria or stop growth What are Antibiotics? Powerful medicines with one very important job: to fight disease-causing bacteria. When used properly, antibiotics can save lives. Antibiotic Resistant bacteria are: • Bacteria that mutate and are able to resist the antibiotics that are meant to kill them. • This is a normal process sped up by the overuse and misuse of antibiotics. What is Antibiotic Misuse? • Taking antibiotics when they are not needed: • for viral infections • When needed, taking antibiotics incorrectly: • stopping the medicine when you feel better - not finishing the prescription • saving antibiotics for a future illness • sharing or using someone else’s medicine Antibiotic Resistant Bacteria • Require stronger antibiotics • Are more common in people who recently used antibiotics* • Can be spread within a family or a community • Can affect anyone • Are becoming more common Review • Bacteria are living organisms • Most are harmless • A few are pathogens that make you sick • You can reduce the risk of getting sick by washing your hands and handling food properly. USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006 Warm-up #6 1. Explain how fungi reproduce 2. Why is fungi important to people? 3. List 3 differences between fungi and viruses
